2 cups clams
1 cup chopped potatoes
1/4 cup chopped capsicum
1/4 chopped celery
1 tbsp butter
1/4 cup chopped onion
1/4 tsp pepper
4 cups water
2 cups milk
1 cup fresh cream
salt as per taste
Boil clams in 2 cups water till cooked. Remove clams, and retain the stock.
Chop the clams. In another 2 cups water boil potatoes and celery till tender.
Heat butter in pan. Saute onion till transparent, add capsicum and saute for another 2-3 minutes.
Pour vegetables and its stock. Also add the clam stock.
Bring to boil, simmer for 5 minutes on slow flame. Add clams, salt and pepper.
Add milk and cream. Bring to simmering point. Serve hot.